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Recipe Thursday-Spaghetti Alfredo

Posted on March 31st, 2011 | Posted in Main Course, Recipes

I have always loved Alfredo sauce, but depending on where you order it from it can be overly creamy and just plain bland. So when SimplyRecipes blog posted a recipe for Alfredo Sauce I knew that I had to try it out! Since I did not have the typical fettuccine noodle at home, I used spaghetti instead to make Spaghetti Alfredo. This recipe was surprisingly simple and full of flavor! I also found out that the original Alfredo sauce was not a cream based sauce, but rather just Parmesan, butter and black pepper. I went the traditional route when making mine. You’ll see the creamy recipe below too.

For anyone that is interested you can read about the history of Alfredo sauce here and how it made it’s way back from Rome to the United States in the 1920s.

Remember that this recipe does need to be served immediately because the sauce is a weak emulsion, which will break up if held too long. Which you may have already realized after reheating leftover Alfredo sauce. Mangia Mangia!!

Spaghetti Alfredo

Serves 2


1/2 pound dry fettuccine pasta (991541)
3-4 Tbsp unsalted butter (880000)
1 cup finely grated Parmesan cheese (775628)
Black pepper (CQP071)

Additional, for creamy version:
1/2 cup cream (HPH012)
Nutmeg (CQN061)


Bring a large pot of salty water to a boil and drop in your fettuccine. a Plain version Melt the butter in a large sauté pan set over low heat. Once the butter has melted, turn the heat off. b Creamy version Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir often to combine the two, do not turn off the heat, but keep the heat at its lowest setting while the pasta cooks.

When the fettuccine is al dente (cooked, but still a little firm) lift it out of the pot with tongs and move the pasta to the sauté pan. Do not drain the pasta. You want it dripping wet with the cooking water. Turn on the heat under the sauté pan to medium and swirl the pasta and butter together to combine. Add half the cheese, then swirl and toss the pasta until it has incorporated into the sauce. If needed, add a few spoonfuls more of the pasta cooking water. Add the rest of the cheese and repeat. Serve at once with either a little black pepper (for classic version) or nutmeg (for creamy version) ground over the pasta.

Recipe from SimplyRecipes.com

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